Spring greens with salmon and apricot-ginger vinaigrette
GEHA | April 15, 2022
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 teaspoon sugar
2 teaspoons grated, peeled gingerroot
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, trimmed and halved diagonally if fresh, thawed if frozen
1 7.1-ounce vacuum-sealed pouch pink salmon
1. In a food processor or blender, process all the vinaigrette ingredients until smooth.
2. Put the salad ingredients — except the salmon — on a serving platter. Pour the vinaigrette over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavor and texture.
Quick tip: Freezing gingerroot keeps it fresher longer and makes it easier to peel and mince. Wrap the unpeeled root in aluminum foil and freeze it for up to six months. When you’re ready to use it, remove the root from the freezer and peel it with a paring knife or vegetable peeler. Grate it with a rasp grater. Or you can slice the frozen root and use a rotary grater to mince a large quantity in no time.
Makes 4 servings. One serving is 2 cups of salad and 2 tablespoons of dressing.
Nutritional values per serving:
2 g total fat
1 g saturated fat
17 g carbohydrate
11 g protein
366 mg sodium
Reprinted on April 5, 2022, courtesy of the American Heart Association. For more, visit recipes.heart.org.